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–+ servings
A dish of freshly cooked vegan chestnut stuffing, with a spoonful missing

Best Chestnut Cranberry Stuffing (Vegan + Gluten Free)

This Vegan Chestnut Stuffing is a flavour-packed side dish that’s perfect for Christmas. With juicy cranberries, earthy chestnuts, fresh herbs and savoury mushrooms, it’s the ultimate veggie stuffing to impress your guests!
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Course: Side Dish
Cuisine: British, English
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
Serves: 6
Calories: 289kcal
Author: Tara

Ingredients
 
 

  • 140 g dried cranberries
  • 100 ml orange juice (for soaking)
  • 1 tbsp ground flaxseed
  • 2 tbsp olive oil (for frying (30g))
  • 1 onion (diced (100g))
  • ½ tsp salt
  • ⅛ tsp pepper
  • 3 garlic cloves (minced (3 tsp))
  • 450 g white mushrooms (finely diced)
  • 1.5 tsp fresh thyme (stems removed and leaves chopped)
  • 140 g oats (gluten free (sub: fine gluten free breadcrumbs))
  • 140 g chestnuts (cooked and peeled, roughly chopped)
  • 2 tbsp fresh flat leaf parsley (chopped)

Instructions
 

  • NOTE: Timings exclude any inactive time (e.g. soaking).
  • PREPARE: Place the cranberries in a dish and cover them with the orange juice. Leave to soak for 1 hour.
    140 g dried cranberries, 100 ml orange juice
  • Make a flax egg by adding the ground flaxseed to a small dish with 2 tbsp water and leaving it to soak.
    1 tbsp ground flaxseed
  • Preheat the oven to 190°C fan (210°C conventional / 410°F / gas mark 6).
  • FRY ONION: In a large frying pan, fry the diced onion in olive oil over a low-medium heat for 5 minutes until the onion has softened but not browned. Season with the salt and pepper.
    2 tbsp olive oil, 1 onion, 1/2 tsp salt, 1/8 tsp pepper
  • ADD GARLIC: Add the minced garlic and fry for a further 2 minutes.
    3 garlic cloves
  • ADD MUSHROOMS & THYME: Add the finely diced mushrooms to the pan along with the thyme and cook for 5 minutes, or until the mushroom are tender, browned and have released their moisture.
    450 g white mushrooms, 1.5 tsp fresh thyme
  • DRAIN: Use a slotted spoon to transfer the fried mushroom mixture to a large mixing bowl, draining off any excess liquid and reserving it for later.
  • PULSE OATS: Pulse the gluten free oats in a food processor 3-5x until they are the consistency of a coarse flour.
    140 g oats
  • Add the gluten free oat flour to the bowl with the mushrooms along with the chopped chestnuts, chopped parsley and flax egg.
    140 g chestnuts, 2 tbsp fresh flat leaf parsley
  • DRAIN CRANBERRIES: Drain the orange juice from the cranberries and add the soaked cranberries to the bowl. You won’t be using the leftover orange juice in the recipe but can drink it!
  • MIX: Stir everything together, and then try to bring some of the mixture into a ball by squashing it in the palm of your hand. If it doesn’t come together (i.e. it’s too dry and crumbles), add 1-2 tbsp of the mushroom liquid you reserved, stir it in and try again.
    Once the mixture is the consistency that it comes together in your hand and you can form a ball with it without it falling apart, you can move on to the next step.
    Note: If you accidentally got rid of the mushroom liquid then feel free to use water here.
  • TRANSFER TO BAKING DISH: Lightly grease a 20cm round baking dish (or similar size) with a little vegan margarine or oil. Add the stuffing mix to the baking dish and press it down firmly so it is packed in and is around 4cm (1.5”) thick.
  • BAKE: Cover the top with foil and bake it in the preheated oven for 25 minutes before removing the foil and baking for a further 10 minutes to brown it off before serving.

Notes

Vegan / Dairy Free / Egg Free / Gluten Free*
Recipe inspired by: England
*Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 289kcal | Carbohydrates: 52g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 206mg | Fiber: 5g | Sugar: 21g | Net Carbohydrates: 47g
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